1/2 (10 to 11 oz.) pkg. pie crust mix
1 tbsp. butter, softened
12 slices bacon
1/4 lb. Swiss or Gruyere cheese, shredded (1 c.)
4 lg. eggs
2 c. heavy or whipping cream
1/4 tsp. salt
1/8 tsp. ground red pepper
Parsley for garnish

About 1 3/4 hours before serving, prepare pie crust mix as label directs for 1 crust pie; use to line 9 inch pie plate. Spread pie crust with butter. Refrigerate while preparing filling.

In 12 inch skillet over medium low heat, cook bacon slices, half at a time, until browned but not crisp, drain on paper towels. While still warm, roll 6 slices, one at a time, to form "roses"; keep warm. Crumble remaining slices, sprinkle, with cheese on pie crust.

Preheat oven to 425 degrees. In medium bowl, with fork, beat eggs, cream, salt, and ground red pepper. Pour cream mixture over bacon and cheese in pie crust. Bake 15 minutes; turn oven control to 300 degrees, bake 40 minutes longer or until knife inserted in center comes out clean. Garnish with bacon "roses" and parsley. Makes 6 main dish servings. About 665 calories per serving.